Slow cooker chicken tacos

It's really simple and very yummy.

1 1/2 pounds of chicken (I usually use boneless, skinless frozen chicken--at least 3 large pieces thrown in frozen -- not thawed)
3 tablespoons lime juice
1 tablespoon chili powder

Put these three ingredients in on HIGH for 4 to 5 hours. Then add approximately 1 cup of salsa and allow it to cook for 30 more minutes.

Warm up some tortillas, throw on taco toppings and dig in. Yummy and simple!

Enjoy!

Bean Enchiladas

So I always kind-of liked the bean enchiladas we made growing up but I have changed a few things and I like them better now.

1 lb. Hamburger
1/2 onion
1 packet taco seasonings mix
1 can refried beans
1 can black beans
tortillas
1 recipe enchilada sauce (see below)
mozzarella cheese

Brown the hamburger and onions. Add taco seasonings packet and water as directed on packet. Boil for about 5 min. Add the refried beans. Rinse the black beans then add them to the hamburger. Add 1/3 of the enchilada sauce. Put some of the hamburger mix in each tortilla and roll it up. Here, you can either have each person warm their own enchilada up or cook them all together in the oven.

For the oven: put them all in a 9x13 pan and cover the top with the rest of the enchilada sauce and top with mozzarella cheese. Bake on 350 for about 30 min.

For individual enchiladas: Put what you want on your plate and top with enchilada sauce and mozzarella cheese. Cook in microwave till it's as hot as you want it :)

Enchilada Sauce:

1 8-oz can tomato sauce
1 tsp. Chili powder
1 tsp. Cumin
1/2 tsp. coriander
1/4 tsp. fresh ground pepper

mix.

Hope you enjoy them like we have!

Country Apple Dumplings

INGREDIENTS

• 2 large Granny Smith apples, peeled and cored
• 2 (10 ounce) cans refrigerated crescent roll dough
• 1 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 (12 fluid ounce) can or bottle Mountain Dew ™

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Holiday Treats

Well David wanted to cook some goodies this weekend so we made the traditional Treats. I thought I would share them all with you..

Rocky Road Brownies (everyone loves these)
1/2 cup butter
1 cup flour
1 tsp. baking powder
2 eggs
1 oz. unsweetened chocolate
1 cup sugar
1 tsp vanilla
3/4 cup chopped nuts. (optional)

Melt Butter and chocolate carefully. Add remaining ingredients. Spread in greased Floured 13x9 inch pan

8 oz. cream cheese softened (save 2 ox for frosting)
2 tbsp flour
1 egg
1 cup chocolate chips
1/4 cup soft butter
1/2 cup sugar
1/2 tsp vanilla
1/4 chopped nuts
Combine filling ingredients except chocolate chips in bowl. Beat until smooth and fluffy. Stir in nuts(optional). Spread over chocolate mixture. Sprinkle chocolate ships over cream cheese mixture.
Bake at 350 for 25 to 35 minutes until done.

Remove from oven and sprinkle with the chocolate chips and 2 cups mini marshmallows. You don't want the chocolate chips to melt.
Return to oven for ONLY another 2 minutes

While the brownies are cooking, prepare the frosting:
Carefully melt together:
1/4 cup butter
1/2 cup milk
1 oz unsweetened chocolate
2 oz saved cream cheese.
Heat until blended. Remove from heat. add 3 cups powdered sugar and 1 tsp vanilla and mix. Pour over marshmallows layer and lightly swirl to marble with knife. Refrigerate until firm.


Crunchy Fudge Sandwiches
1 pkg. (12 0z) chocolate chips
1 pkg. )12 oz) butterscotch chips
1 cup peanut butter
8 cups rice krispies (one box will make double the recipe)
2 tbsp. water
1 cup powdered sugar
4 tbsp. butter

Melt butterscotch chips with peanut butter over low heat stirring constantly. Remove from heat. Add rice krispies and stir until well coated. Press 1/2 of mixture into bottom of 9x13 pan (unless you doubled it use a cookies sheet). Chill in refrigerator while preparing fudge mixture; set remainder aside.

Combine chocolate ships, sugar, butter and water in saucepan, over low heat (or double boiler). Melt, stirring until well blended. spread over 1/2 chilled cereal in pan. Press remaining cereal on top of chocolate gently. Chill for 10 minutes before cutting. Keep chilled. Kids love these.

Ritz Crackers
Not really a recipe just very simple:
Take some Ritz crackers put some peanut butter in the middle of two making a sandwich with the Ritz crackers. Melt some Vanilla Chocolate in a pan on the stove. (from the baking isle) Take the crackers with two forks dump them one my one in the chocolate flipping them to give them an even coat. Take them out and place on wax paper.. So yummy and you can decorate them if you would like.

Now we have all this temptation to munch all day long and honestly if it was up to me, I would do like Amber said and just pass out fruit baskets to my family and friends. David would kill me though. =)

Creamy Noodle Soup

Well this is what I made for dinner tonight. Along with some rolls, but I forgot how much I loved this recipe. I do love the winter for the fact that you get to make so many soups and all of them seem to be sooo yummy. I am always looking for new recipes though so please share a soup recipe you might have on your blog as well if you read this....

Creamy Noodle Soup-

Creamy Chicken Noodle Soup
2-3 boxes of Chicken Broth
1 onion –chopped
1 pound carrots –chopped
1 medium chicken (2-3 breasts)
3 cups of egg noodles (see picture) country noodles
1 cup butter
1 cup flour
1 can evaporated milk

Boil Chicken with vegetables adding salt and garlic salt to water. Bring to boil and cook until chicken is done. Shred Chicken or Cut up depending on how you like it.

Sauce: Melt 1-cup butter and 1 cup flour mixture until smooth. Add 1 can evaporated milk slowly into mixture. Remove chicken, and bring broth to a boil. Add noodles to the broth and cook until they are about done. Add sauce to the broth and noodles. Remove chicken meat from bones, or just shred and add veggies and chicken to soup. Add addition 2-3 cups of milk. Depending on how thick you would like it. Continue Cooking until noodles are soft. Add salt and pepper.

Sometimes I add 2 bullion cubes at the end for flavor with more salt and some pepper. Onion salt too, but I didn't add onions so I added some onion salt instead.

Note: Serves about 8-10 or more. You can Freeze leftovers and makes a easy meal later. You can alter it any way you would like, but it is so YUMMY, filling and warm. I would half the recipe if you have a smaller family, but I really enjoy having the left overs for lunch the next day.

Zucchini Bread

In mixer or medium bowl with mixer:
Beat 3 eggs until thick and light yellow

Slowly add:
2 cups white sugar
3-4 tsp. vanilla
Blend well.

Then add:
2 cups shredded zucchini
1 cup salad oil

Sift and add:
3 cups flour
3 tsp. cinnamon
¼ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
Mix well

Add ½ cup chopped walnuts if desired.
Pour into 2 greased medium size bread pans.
Bake at 325 for 1 hour.
Cool 10 minutes before removing from pan

Black Bean Pizza

This is super easy, fast. I don't know what it's really called so I make up the name. I used to call it Rotel, but people would get confused. This is what I like to make when I can't think of anything else. Sorry if some of you already have this! I got it from Mary.

Black Bean Pizza


1lbs ground beef
1 or 1/2 onion
1 can Rotel original
1 can black beans
1 tbsp chili powder or to taste
1 tbsp salt
Grated cheddar cheese
6 small Tortilla

Cook ground beef with onion. Drain grease from meat, then drain Rotel and black beans. Rinse beans. Mix beans and Rotel with meat, and then add chili powder and salt. Cook on medium heat for 2-3 minuets, or until beans are cooked.

Toast tortillas in a frying pan. After one side is done flip and put desire cheese on top. Once the cheese melts remove.

Now you just top the tortilla with the mix also it's yummy with more cheese on top and enjoy!

Cream Chickasta

I made this last night. No left overs. Really yummy. You can either use canned chicken or boil and shred your chicken in the morning to safe yourself time.
Cream Chickasta


You will need:

1 12 oz box of pasta (I used tri-color fiori)
2 large chicken breasts
garlic powder and season salt for boiling chicken
8 oz cream cheese
1 can chicken broth (14.5 oz)
2-3 cups cooked veggies (I just used broccoli)
cheddar cheese
2 Tbsp flour
1/4 tsp pepper
2 tsp onion powder
2 tsp salt
1/2 tsp onion powder
1 chicken boullion cube




Boil chicken in garlic powder and seasoned salt, making sure to generously season water so that the chicken absorbs the flavors. Cook pasta according to package directions. In a blender add the cream cheese, chicken broth, 2 tsp onion powder, 1/4 tsp pepper, and 2 Tbsp flour. Drain pasta, and add the cooked veggies and shredded chicken to the pasta. Pour over the cream cheese mixture, and add another 1/2 tsp of onion powder, 2 tsp salt, and grate a boullion cube over the mixture (or use granules = to 1 cube). Then add a handful of cheddar cheese and mix in. Pour into a 9x13 baking dish, and cover with cheddar cheese. The sauce will likely be runny, but it will thicken as it cooks and sets. Cook on 350 degrees for 25 minutes, and then enjoy. Most delish.

Chicken Manicotti

This is an easy meal to prepare. A little cooking time, but no big deal. It is almost like a lasangua so Curtis might like it.




Chicken Manicotti

1 jar tomato pasta sauce
3/4 cups water
1 tsp garlic salt
1 1/2 lb uncooked chicken breast tenders. not breaded 14 tenders
14 uncooked manicotti pasta shells 8 oz
2 cups shredded mozzarella cheese 8 oz
chopped fresh basil leaves if desired

1. heat oven to 350. in medium bowl mix pasta sauce and water. spread about 1/2 of pasta sauce in 13x9 glass baking dish
2. sprinkle garlic salt on chicken . insert chicken into uncooked manicotti shells, stuffing from each end of the shell. (i used a butter knife to help get it in really carefully) place shells of pasta on pasta sauce in the dish. pour remaning sauce on top. cover tightly with foil.
3. bake for about 1 hour until shells are tender. sprinkle with cheese. bake uncovered about 5 more minutes. until cheese is melted. sprinkle with basil.

Welcome to our new recipe blog!

Ever wonder what to make for dinner? Now we can share our recipes and start to have fun in the kitchen. I don't know about some of you, but I am always struggling to decide what to make. I can't leave it up to Curtis, he will say Lasagna every time. Now this is not only for dinners. If you have a breakfast or even dessert recipe that you just love, go ahead! We encourage all varieties. Preferably the easy, less time consuming ones;). So lets put fun back in the kitchen, shall we ladies!